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The season was turning cold—freezing—when Chef Tim Veatch and his beloved companion, Jeriel Sydney, arrived at a rural farmhouse in Parma, Italy, in pursuit of pork.
At Flour House, dough reigns supreme. Metal trays of yeasty white orbs are prized higher than gold.
The whisper of the wild. It’s a hot, urgent feeling that wells up in your throat.
When I come knocking, the sleeves of his clean chef’s coat are rolled way up, showing off a mix of tattoos and beef.
If the family farm has fallen by the wayside, Limerock Orchards in Paso Robles is a working museum piece, frozen in time.
There are always “more fish in the sea,” so why stay monogamous with just one familiar tuna or salmon?
A female honeybee lands on a wild flower, its stamen full of seductive, powdery pollen.
I can say from experience that raising a small flock of backyard chickens is not without its perils.
